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Easy Mango Sago Pomelo in Jar (简易罐装芒果西米露)

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Lovely cooling healthy mango dessert to beat the hot day!” “冰镇杨枝甘露,喜欢吗?

Yields 4 jars 供4罐
Ingredients 材料
3 large mangoes 3粒 特大芒果🥭
30g – 50g pandan sago, small 30-50克 斑斓西谷米
1-2 wedges of pomelo 1-2片 柚子

100ml coconut milk 100毫升 椰奶
50ml evaporated milk 50毫升 淡奶
50ml condensed milk 50毫升 练奶
2-3 tablespoons of caster sugar 2-3汤匙 细糖
Pinch of salt 少少许 盐

Using the pomelo or pink grapefruits sacs, both are fine.

Method 
(1) Peel and cut mangoes. 1 out of the 3 mangoes is to cut into cube as toppings. The rest for blending later. 2粒芒果削皮切块。第三粒芒果切丁作配角用途。其他2粒搅成芒果泥。

(2) Blend 1 mango at a time as you need to add different amount of milk to create different yellow tone. 2粒芒果必须分别搅碎的。这是为了制作不同颜色深浅度。做造型用途。

(3) Mix coconut milk, evaporated milk, sugar, salt and condense milk into a pot, simmer on low heat until all dissolved and blended well. Leave it to cool. 
先煮奶,把椰奶,淡奶,练奶,糖和盐放入锅里,慢火煮开后,待凉备用。

(4) Boil water in another pot, on high heat till rolling boil, add pandan sago. Let it boil for 5 minutes, stir occasionally, boil until sago left with just a tinge of white bit in it. Heat off, cover lid and let the remaining heat cook sago completely. Drain away water. Leave it to cool. 
另外一锅把水煮至沸腾后,加入细谷米,偶尔搅拌以免粘锅。把西米煮至快透明(中间呈白点)即可熄火,时间大概5分钟。再盖锅,用余温把西米完全熟透。待凉备用。

(5) Blend 1st mango flesh without adding milk mixture. Blend 2nd mango with half the amount of milk mixture. Leave the other hand milk mixture for later.  
搅拌第一粒芒果时,无需加刚才煮好的混合奶(步骤3的)。搅拌第二粒芒果时,加入一半的奶。剩下的另一半待用。

(6) Assemble into jars: Scoop and fill half of the jar with the two different tone of mango purée as well as milk mixture, alternatively or layers for the ombré look. Layer pandan sago, followed by mango cubes. Lastly top with pomelo sacs. Repeat step fir other jars, until all ingredients used up. 
装罐咯:把两种黄色深浅的芒果泥以及白色混合奶轮流加入罐里至半满。可以是颜色深浅不一的混合均匀,或者一层一层的由深到浅,随你喜欢。再加一层绿色斑斓西米。上层摆好芒果丁后,再放上柚子肉点缀即可。

(7) Store in fridge to chill for at least 3 hours before serving. Lovely~
放进冰箱冰镇至少3小时喔!好极了~

Chilled ones are much better tasting. If preferred ice blended kind, may freeze the mango purée till semi frozen first, before assembling them in the jars.
冰镇的最好吃。喜欢碎冰的,可以预先把芒果泥放入冷藏库冷冻至半冰状再装罐。


A serving of my mango sago pomelo counts about 250kcal. 
一份量约250卡路里。

Clouds effect within the yellows. It’s your creativity.
喜欢云石纹理还是层层不同深浅,看你的。

Tips: To create more obvious yellow tone, choose mango with different ripeness. The more ripen mango will yield darker yellow. For less ripen one, just add more sugar to sweeten the purée, if you prefer sweeter dessert. 
黄色深浅不同,也可以靠不同熟度的芒果做成的。越熟的芒果,颜色越深。较浅的芒果不够甜,喜欢很甜的,可以加糖。
*Instead of pomelo, may use grape fruits for a more vibrant pink color topping! Colorful~ 
不用柚子,可以选用粉色的葡萄柚哟!
*Adjust the milk amount to achieve the thickness of the purée that you like.
奶的份量多少可以让你做出自己喜欢的芒果泥的稠度。随你增减,自己调整。

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